If you like this recipe, you may also like Chicken and Green Bean Stir Fry (EF, DF, GF).
Thai Shrimp and Cabbage
Inspired by Thai Shrimp and Cabbage Taste of
Home June/July 2005
½ head of
green cabbage, quartered and sliced
1 yellow
onion halved and sliced
6 cloves
garlic, minced
2 T olive
oil
2 lb shrimp
½ t ground
ginger
½ t freshly
ground black pepper
¼ t cayenne
pepper
1 T
cornstarch
½ c water
½ c reduced-sodium
soy sauce*
¼ c honey
Stir fry
cabbage in 1 T oil for about 10 minutes or until tender. Remove and keep warm. In the same skillet, stir fry onion and
garlic in remaining 1 T oil for about 5 minutes or until tender. Add the shrimp. Sprinkle with ginger, black pepper and
cayenne pepper. Stir just until shrimp
are browned on both sides. In a small
bowl, mix water, cornstarch and soy sauce until the cornstarch is dissolved. Pour over shrimp. Add honey and stir until incorporated and sauce
starts to thicken. Shrimp should be pink
and slightly curled. Stir back in
cabbage and sprinkle with cilantro.
Serve over rice.
Serves 8
* For those
on a gluten-free diet, be sure to use a gluten-free soy sauce.
No comments:
Post a Comment